Cheesy Polenta with Rich Tomato Sauce
Dive into comfort food heaven with this Cheesy Polenta with Rich Tomato Sauce recipe, a soul-warming dish that marries creamy Parmesan-infused polenta with a robust, slow-simmered tomato sauce. Perfectly spiced with garlic, onion, basil, and oregano, the sauce boasts a harmonious balance of sweetness and acidity, enhanced by the rich depth of tomato paste and a hint of sugar. The luscious polenta, prepared by whisking coarse cornmeal into boiling water and finishing with butter and Parmesan, serves as the ultimate velvety base. This satisfying vegetarian meal is ideal for cozy weeknight dinners or as an elegant side dish, beautifully garnished with fresh parsley for a pop of color and freshness. Quick to prepare in just 40 minutes, this recipe will transport your taste buds to an Italian countryside feast!
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Butter
- 1 cup Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves (minced)
- 1 medium Yellow onion (diced)
- 14 ounces Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 1 teaspoon Salt (for sauce)
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
Gradually whisk in the polenta, pouring it in a thin stream to avoid lumps.
Reduce the heat to low and cook the polenta, stirring frequently with a wooden spoon, for 20-25 minutes until thick and creamy.
Remove the polenta from heat and stir in the butter and grated Parmesan cheese. Cover and keep warm.
While the polenta cooks, heat 2 tablespoons of olive oil in a medium skillet over medium heat.
Add the minced garlic and diced onion, and sauté for 3-4 minutes until the onion is soft and translucent.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the crushed tomatoes, dried basil, dried oregano, sugar, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Mix well to combine.
Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, until it thickens and develops a rich flavor.
Taste the sauce and adjust seasoning as needed.
To serve, spoon the warm polenta onto a plate or into a shallow bowl. Top generously with the rich tomato sauce.
Garnish with fresh chopped parsley, if desired, and enjoy immediately.
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 8888 mg | 386% | |
| Total Carbohydrate | 255.4 g | 93% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 33.2 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2862 mg | 220% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1956 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
